Mozzarella 2
List of Ingredients
Add 2 1/2 tsp of citric acid to 2 gallons of cold milk. Heat the milk to 90°. Whisk in 1 packet of Thermophilic starter.
Add 1 tsp liquid rennet to 1/3 cup water (if using the veal rennet use a bit less). Stir it into the milk. Use an up and down motion slowly until you see little pieces forming, takes barely a minute. Leave to set for 45 minutes.
Cut curds into 1/2" cubes and let set for 15 minutes. Keep temp at 90° (what works well are those electric trays people use for hors d'oeuvres, at the lowest setting). Drain curds into cheesecloth that is in a colander, pull corners together and hang until it stops dripping, about 2 hours or so.
Put the cheesecloth bag in a colander, place colander in a glass bowl and cover (must be covered). Refrigerate overnight.
Next day, cut the curds into cubes. Fill a bowl with 140° water (some say it needs to be hotter, but we figure if we burn our hands it's hot enough), and drop in a mass of the curds. When you can pull it like taffy, it's hot and stretchy enough. Work it until it's nice and even, form into little eggs or put in a rectangular mold or whatever shape you are going to want it to be. Place these in salted ice water (kosher salt is best), 2 pounds of salt per gallon of water. Float for at least 2 hours. Remove, dry off with a towel, wrap in plastic wrap and put in fridge. We freeze this all the time and it is as good as fresh.
Recipe
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